RECOMMENDATIONS

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  Spring platter

  Diana Henry creates a plentiful platter using seasonal produce, including asparagus, young broad beans and Teruel ham, served with an anchovy and caper mayonnaise

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  Pea and ham soup

  Mike Robinson's slowly simmered soup makes a satisfying and tasty treat from the simplest of ingredients

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  Scottish bramble 'mess'

  Meringues, cream and brambles come together in Gary Rhodes' Scottish twist on Eton mess

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  Fillet of beef with wild mushrooms and truffle

  For a ‘no expense spared’ dish, try James Martin’s beef with creamy wild mushroom sauce

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  Creamy watercress and blue cheese pasta with grilled fennel

  Fennel seeds in the sauce complement the aniseedy flavour of the grilled fennel in this recipe from The Vegetarian Society

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  Calf’s foot soup

  Tom Parker Bowles gives calf’s foot the slow simmered treatment to make a deeply flavoured soup enriched with Worcestershire sauce and sherry

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  Cajun fried chicken with tomato salsa and sour cream

  Matt Tebbutt prepares a taste of Deep South Mississippi by cooking up spicy fried chicken

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  Rainbow of cupcakes

  Andrew Nutter's dainty mouthfuls of orange-scented cake smeared with coloured glace icing make the perfect a light conclusion to lunch

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  Roast fillet of beef with provençal tomatoes

  Rick Stein dresses-up a prime cut of roast beef with deliciously flavoursome tomatoes

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  Swiss chard rice cakes on liquorice coconut curry

  Peter Gordon serves up a tasty vegetarian dish, transforming classic winter ingredients with the addition of some more exotic flavours